|
Red
Gurnard
CHELIDONICHTHYS
KUMU
BACKGROUND
INFORMATION
| • |
Flesh
firm textured, pink to white, whitening on cooking, |
| • |
Suitable
for most cooking methods. |
| • |
Caught
around coastal waters of New Zealand in sandy waters and sandy
shell beds in depths of 50-150m. |
| • |
Methods of catching are longline and bottom trawl. |
| |
Becoming
popular in whole and filleted form. The outer skin is considered
scaleless. |
PACKAGING/PRODUCT SPECIFICATIONS
| • |
Chilled
Whole Fish
|
| |
Run
ofCatch, Graded Small/Medium/Large |
|
12kg
(26.45lb) per Polybox. |
| • |
Chilled
fillets |
| |
Skin
on bone in/skinless, boneless |
| |
16kg
(35.27lb) per Polybox
|
| |
5kg
(11.02lb) per carton. |
STORAGE,
HANDLING & DEFROST RECOMMENDATIONS
| • |
Chilled
|
| |
Keep
well chilled 0C (32F). Product received whole should have fillets
removed to retain fillet quality and shelf life. |
| • |
Frozen |
| |
Best
stored ar -18C (0F) in supplied strapped cartons to avoid freezer
burn/dehydration. Recommend cooking from frozen or semi frozen
state. |
NUTRITIONAL
INFORMATION
•
(Per 100 gm raw fillets - approximate)
|
|
%DailyValue*
|
| Total
calories |
116Kcal
|
|
| Calories
from fat |
10.4kcal
|
|
| Total
fat |
1.1g
|
2%
|
| Saturated
fat |
0.4g
|
2%
|
| Cholesterol |
68mg
|
22%
|
| Sodium |
121mg
|
5%
|
| Total
Carbohydrate |
0
|
0
|
| Dietry
fibre |
0
|
0
|
| Sugars |
0
|
0
|
| Protein |
26.4g
|
52%
|
| Vitamin
A |
0
|
0
|
| Vitamin
C |
0.2mg
|
0
|
| Calcium |
30mg
|
3%
|
| Iron |
0.6mg
|
3%
|
*Based
on a 2000 Calorie diet
|
|
